This post is sponsored by Sargento Cheese.
This recipe came back with me from our two year tour in Nova Scotia, Canada. My friend Charmaine made this appetizer for us one night and I hounded her for the recipe. I made it all the time and for some reason, I kept losing the piece of paper that I wrote in on. She got tired of giving it to me. Eventually, I got smart and hand wrote in on the inside of a cookbook so that I would not lose it. Then I could not remember which cookbook I wrote it in. Issues. I have big ones. For most people this would not be such a big deal, but I have a lot of cookbooks. After browsing through quite a few of them a few days ago, I hit pay-dirt when I found this gem written on the inside of The Gourmet Cookbook. I remember when my grandmother gave me this book. I was disappointed because there are no pictures, so I let it sit on my shelf for a very long time untouched. One day I opened it and kicked myself for being such a brat. This book is amazing. This cookbook is a must have in any kitchen.
These little Swiss and Ham Tartlets are one of my favorite appetizers to make. Whenever I make pie crust, I make an extra and keep it in the freezer. You do not have to do that for this recipe. You can always use a pre-made pie crust, but I like the touch of sweetness that my pie crust brings to this recipe. It helps to balance the sharpness of the cheese and ham with the creaminess of the sour cream. While admittedly these are not the most glamorous looking appetizers, they are perfect for any occasion and go really well with a nice crisp glass of wine. Every once in awhile I will make these for dinner and serve them with a simple green salad.
1 recipe pie crust or prepared pie crust
2 cups SargentoÂ® Artisan BlendsÂ® Shredded Swiss Cheese (2 bags with some left over)
2/3 cup finely chopped ham
1/3 cup chopped green onions
2/3 cup sour cream
salt and pepper
Roll out the pie crust and cut into circles. Gently put the crust into a mini muffin tin. Blind bake in a preheated 375 degree oven for 10 minutes. Take the crusts out. If they puff up use the back of a spoon or a tart shaper to press them back down.
Put chopped ham, green onions, and sour cream in a bowl. Season with salt and pepper. Go easy on the salt, the ham and cheese are pretty salty.
Add the glorious Sargento Artisan Blends Swiss Cheese to the bowl.
Mix well. Give a taste and check for seasoning.
Use a generous Tablespoon to fill up the pie crust tarts. It will all melt together and flatten out.
Bake for an additional 10 minutes or until the tarts are hot and melty.
I sometimes reserve a few green onions to garnish the top. Serve with a nice crispy glass of white wine and enjoy!